Roasted Fall Chopped Salad
A delicious salad that is full of yummy fall flavors and can easily be adapted to fit your macros.
For the Roasted Brussel Sprouts and Butternut Squash
- 1 lb butternut squash, washed, peeled, seeded, and cut into cubes (453 g)
- 1 lb brussel sprouts, trimmed, washed and halved (453 g)
- 2 tsp olive oil
- salt, to taste
- pepper, to taste
For the Dressing
- 1 part Skinnygirl Poppyseed Dressing
- 2 parts Fat-Free Balsamic Dressing
For the salad
- greens, or lettuce of choice
- goat cheese, crumbled
- pears, peeled and diced
- sliced almonds
- bacon, cooked and crumbled (we used the thick-sliced bacon from Costco and the macros reflect that)
- cooked chicken breast
For the Roasted Brussel Sprouts and Butternut Squash
Preheat and oven to 425 degrees.
Wash and cut vegetables as directed. Arrange them onto a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Using clean hands, toss the veggies to evenly distribute oil and seasonings.
Place vegetables into the preheated oven and roast for 30-40 minutes, or until tender. Give them a good stir every 10 minutes or so.
To Assemble the Salad
Lay down 85 g of greens or lettuce of choice. Top with 3 ounces of cooked chicken breast. Add in 1/4 of the roasted vegetables (mine weighed 105 g). Crumble 10g of goat cheese, 5 g of slivered almonds, 50 g of diced pears on top, and 1 slice of bacon on top. Drizzle with 30 g of prepared dressing.
Macros for a salad as prepared above are rounded to 13F/35C/41P, or 427 calories.
To find this recipe in MyFitnessPal, search "How We Macro Roasted Fall Chopped Salad."